Ingredients

• 2 tablespoons olive oil
• 1 onion
• 2 cloves garlic
• 5 cm piece of ginger
• 1 chili pepper
• 1 tablespoon curry powder
• 1 teaspoon dried thyme
• 2 large carrots (300 g)
• 1 red bell pepper
• 1 green bell pepper
• 1 can diced tomatoes
• 1 small can beans or green peas

Preparation

1. In a heavy-bottomed pot, sauté the diced onion and sliced garlic in olive oil until translucent.
2. Peel the ginger and grate it on the fine side of a grater; set half aside and add the other half to the pot with the onion.
3. Add the diced, seeded chili pepper, curry powder, and thyme, and stir.
4. Peel the carrots and grate them, add to the pot, stir, and fry for about 2-3 minutes.
5. Add the diced red and green bell peppers and fry for about 5 minutes, stirring occasionally. Meanwhile, season with salt and pepper and add the other half of the ginger.
6. Pour in the canned diced tomatoes and the drained beans or peas, stir, and cook for about 3-4 minutes.